17. Slide 1—sushi-flickr photo Phil Dragash
Slide 2—History-unbekannt.
Slide 3— Wikimedia Photo Clocks
Slide 4—rice-flickr photo olivcris
Slide 5—veggies--flickr photo Jason Prini
Slide 6—dlageman
Slide 7—Nori-Wikimedia and dlageman
Slide 8—rice roll with seeds dlageman
Slide 9– roll with avacado- dlageman
Slide 10--hands rolling sushi -flickr jespahjoy
Slide 11--bowl of edamame flickr jespahjoy
Slide 12 family table-flickr photo-Tiara
Slide 13 soft-shelled crab-dlageman
Slide 14
Slide 15
Slide 16 Slide 17 plate of sushi-flickr photo—
idealisms
Slide 18—store-bought sushi-flickr jespahjoy
Slide 19 resources
Slide 20—jumping- flickr photo evil erin
Editor's Notes
I love the quote from Desmond Tutu: You don’t choose your family. They are God’s gift to you, as you are to them. This quote reminds us that it is within each of us to create a warm and happy home.
Sushi is one way to do this.
A little background on sushi.
Sushi originated in Southeast Asia and then spread to China and then Japan. Contemporary Sushi; which as very little resemblance the original, is known as cold vinegared rice, raw fish and an assortment of veggies. But sushi is so much more than that.
Because the preparation for sushi is done in advance, preparing a sushi meal allows you to spend precious time with your family and friends instead of being stuck in the kitchen. As a hostess, this is extremely enticing.
Rice: this is possibly the hardest part of the sushi meal to master. Sushi rice is a high quality short grain that is sticky and slightly sweet rice. Before cooking the rice you must rinse the rice until the water is no longer cloudy. This can take about 5-7 minutes of rinsing. Then cook the rice in a rice cooker or on the stove.
When the rice is finished cooking add the rice vinegar, sugar and salt. This is the process that makes the rice “sticky” Then allow the rice to cool to room temperature. Mold the rice into balls, roughly the size of your hands. Keep your hands moist to prevent the rice from sticking to you.
While the rice cools, begin to cut up the veggies and meat you want to serve. One misconception of sushi is that it is slimy raw fish. And true some people do enjoy that type of sushi. But cooked fish is often a desirable sushi addition as well. At my house the favorite roll is tempura battered soft-shelled crab.
Nori is pressed seaweed. Nori is high in protein and fiber making it an excellent choice for health conscious people. Sushi rolls are made with Nori and sticky rice. Tricky at first, it doesn’t take long for even a novice to master the art of pressing rice into the seaweed wrapper.
Once the rice cools begin making the rolls- begin by putting one ball of rice on the nori wrapper and pushing the rice into the wrapper. Again having your hands and fingers moist will help keep the rice from sticking. It is easy to set up an assembly line and crank out your rolls.
a side dish of edamame beans makes a nice addition to your sushi meal. Green soybeans in the pod are picked before they ripen in order to prepare edamame. The ends of the pod may be cut before boiling or steaming. The edamame are served warm with salt or soy sauce.
Whenever you get together with family or friends and no matter what is on the menu, remember that it’s the little moments that become the cherished memories. Try hosting a sushi party it will have them jumping for joy.
